HEARTY WINTER CHOWDERS are just the ticket for nippy weekends. Add some pizazz with different toppings, for example, shredded Cheddar cheese, crumbled cooked bacon, drained canned clams or cubed chicken or ham.
This recipe is from The National Potato Board. For a free copy of six potato recipes send a stamped, self-addressed, business-size envelope to: The Celebrated Potato, The ANtional Potato Board, 1385 South Colorado Boulevard, Suite 512, Denver Co. 80222.
Fast Potato Chowder
1 tablespoon margarine or butter
1 cup chopped leeks or onions
1 cup diced red or green bell peppers
2 pounds potatoes, diced 1/2 -inch
3 cups chicken broth or bouillon
2 teaspoons dried thyme leaves
2 bay leaves
1 cup low fat milk
1 package 10-ounces frozen corn, thawed and drained
1/4 cup chopped parsley
1/4 teaspoon cayenne pepper
In microwave melt margarine in 2 1/2 to 3-quart microwave-safe dish on high one minute. Add leeks and bell peppers; microwave on high three minutes.
Stir in potatoes, broth, thyme and bay leaves; cover, cook on high 20 minutes. Remove and discard bay leaves.
Remove four cups cooked potato with a slotted spoon and put into electric blender; add milk and puree until smooth.
Return mixture to dish. Stir in corn, parsley and cayenne; season with salt and pepper. Heat on high three minutes.
Easy Clam Chowder
1 tablespoon minced garlic
1 small onion, chopped
2 tablespoons butter or margarine, melted
L 2 10 1/2 -ounce cans ready-to-serve, no-salt added chicken broth
1 6 1/2 ounce can clams, undrained
2 10 3/4 -ounce cans cream of potato soup, undiluted
to 2 teaspoons pepper
1/2 cup half and half
Saute garlic and onion in butter until tender. Add broth and next three ingredients, stirring well.
Bring to a boil; reduce heat and simmer 15 minutes. Add half and half, stirring well.
Cook over medium heat until thoroughly heated. Makes about 1 1/2 quarts.
-- Adapted from "Southern Living's 1990 Annual Recipes" edited by Olivia Kendig Wells; Oxmoor House Inc. -- 1990.